Fried Wantons

29 May

I finally mastered the art of cooking Dry Wanton Noodle and making these heavenly little pockets of happiness. A recipe which I have learnt from my mother and I have watched her making these very closely in the past three occasions. Hopefully, I’ll be able to cook this on my own the next time.

Truth has it, my mom learned this from my late Chinese grandmother. She also learned how to make the bak chang and a few other dishes. While I still can, I want to learn more from my mother as home-cooked meals are still the best and nutritious šŸ™‚


  • 500 gm minced prawns
  • 500 gm minced chicken
  • 7 water chestnuts, peeled and chopped finely
  • 1 teaspoon ground white pepper
  • 2 teaspoons chicken stock granules
  • 1 tablespoon sesame seed oil
  • 1 tablespoon garlic, chopped
  • 1 1/2 tablespoon corn flour
  • 7 – 8 stalks of spring onions, chopped finely
  • Salt & MSG, to taste
  • 1 egg
  • 2 packets of wanton skins


In a bowl, mix the minced chicken and prawns, water chestnuts, chopped garlic, chopped spring onions and corn flour. Add in the beaten egg. Mix the ingredients well and season with ground white pepper, chicken stock granules, sesame seed oil, salt and some MSG. Set aside.

Wrap the wantons with the wanton skins (place the filling on the side with more flour). Heat up some cooking oil in a wok and deep fry the wantons until golden brown. Serve hot with sweet black sauce.

One Response to “Fried Wantons”


  1. Wanton Soup « Cady McBronzie's Culinary Adventure - May 29, 2011

    […] Basically, this has got to be the most easiest soup ever! Just follow the wanton recipe from the Fried Wantons entry. And the rest, just follow the recipe […]

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